ASIAN CHILLER & FREEZER
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ASIAN CHILLER & FREEZER

Our Asian Chiller & Freezer collection is customized for the Asian commercial market, featuring locally popular space-saving models including upright chillers & freezers, under counter worktables,banquet trolly,waste cooler,thawing cabinet.Built with food-grade stainless steel, our products perfectly fit the needs of Asian convenience stores, small supermarkets, restaurants and bakeries, with flexible customization services available to match local usage scenarios.

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G1.0HL4F
G1.0HL4F
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TG0.4HL3F
TG0.4HL3F
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D0.5L2
D0.5L2
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TD0.3L2
TD0.3L2
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CFD2-C2-G
CFD2-C2-G
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TG0.3AL2-SG
TG0.3AL2-SG
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BCW08
BCW08
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WTC2
WTC2
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TH0.5L1F
TH0.5L1F
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LATEST NEWS & EVENTS
03/252026
Building Long-Term Partnerships with Global Distributors and Chain Clients
Building Long-Term Partnerships with Global Distributors and Chain Clients
09/252026
$vo.name} How Blast Chillers Help Catering Companies Prepare Food in Advance
If your catering operation struggles with short preparation windows, food waste, inconsistent quality, or food-safety risks, I recommend building a controlled cook–chill workflow around a professional blast chiller. In this guide, we explain How Blast Chillers Help Catering Companies Prepare Food in Advance, including how to select a BEU unit, cool food safely, organize storage, and reheat it
09/242026
$vo.name} Why Restaurants Need Commercial Blast Chillers for Food Safety
A restaurant can prepare food correctly and still create a serious food-safety hazard during cooling. The problem usually begins when a large batch of soup, sauce, rice, meat, or prepared vegetables is placed in a deep container and transferred directly into a standard refrigerator. The center of the product may remain in the bacterial “danger zone” for hours while the surface appears cold.
09/232026
$vo.name} Blast Chiller vs Shock Freezer: Are They the Same?
Restaurants, bakeries, caterers, and meal-prep businesses often ask the same question: blast chiller vs shock freezer—which machine should they buy? A blast chiller for restaurant food safety is designed mainly for rapid cooling, while a commercial shock freezer for catering drives food below the freezing point. This blast freezer buying guide compares HACCP procedures, cold-chain control,
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